What is measured and for what reason:

In all the vessels for wort production the
level is measured, to ensure the correct process conditions and to
monitor the progress in process.

Why is it special:

The product is sticky because of sugar,
proteins and grain particle. The surface is rough due to impeller or
boiling activities. Usually there is a thick layer of foam on the
surface.
The temperature is between 50 and 105°C, some of the vessels are
under a pressure of 0,5-0,8bar/ü

How can it be solved best:

Systems without process pressure can be
equipped with hydrostatic measurement, as well with the coated or
the uncoated stainless steel antenna, or the capacitance system are
fitting very well.